Quince Butter Cake

I still have quite a few of those oven-poached quinces left in my fridge so I've been finding ways to incorporating them into other dishes. This has got to be one of the easiest - a simple butter cake becomes something special.



Quince Butter Cake

250 grams plain flour
2 teaspoons baking powder
180 grams caster sugar
125 grams melted butter, cooled
2 eggs, lightly beaten
1 teaspoon vanilla bean paste (or vanilla essence)
100mls milk
Oven poached Quinces


Sift the flour and baking powder together into a bowl. Sprinkle in the caster sugar and stir until mixed together.

Break the eggs into a small bowl and add the milk and vanilla - whisk briefly to amalgamate.

Pour the egg mixture along with the melted better into the dry ingredients - stir to form a smooth batter.

Spoon three-quarters of the mixture into a lined cake pan (I used a loose-bottomed, 20cm/8inch square tin).

Arrange well drained quarters of quince evenly over the cake mix - push the quince pieces slightly into the mix. Top roughly with the remaining batter - you don't need to be too precious as the cake will rise and the quince will sink to the middle.

Bake in a pre-heated 170C/320F oven for about 40 minutes or until golden and cooked through.

Let it stand in the tin for a few minutes before unmoulding.

To glaze:

I made a glaze using pure icing sugar and a little poaching liquid from the quince and drizzled it roughly over the cake.



It has this subtle peach colouring and dries to a matt finish.